Orange Cheese Cakes (Orange Tartlets)
These delightful historical 'cheesecakes' are actually elegant orange-scented tartlets featuring a rich, custard-like filling baked inside flaky puff pastry shells. The unique filling combines sponge cake crumbs, fresh cream, and eggs with the bright zest and juice of oranges, spiced delicately with cardamom and nutmeg. A classic tea-time treat from the turn of the century, these golden pastries offer a perfect balance of buttery crust and aromatic, sweet interior.
Ingredients
- 2 sheets Puff pastry (Thawed (enough to line 24 tart/muffin molds))
- 2 1/2 cups Sponge cake crumbs (Originally 'crumbs of 25 jakek (cakes)'. Estimated quantity based on standard ratios.)
- 1/2 cup Butter (Softened. Originally '1/4 seer' (approx 4 oz).)
- 1/2 cup Powdered sugar (Sifted. Originally '1/4 seer' (approx 4 oz).)
- 1/2 cup Heavy cream (Originally '1 pasher' (approx 4 oz).)
- 6 large Eggs (Separated)
- 8 teaspoons Orange juice
- 1 teaspoon Cardamom and Nutmeg powder (Mixed together)
- 2 tablespoons Orange zest or candied peel (Finely chopped. Originally '2 tolas'.)
- 2 tablespoons Butter (For greasing molds)
More recipes using Eggs
Orange Cake
A delicate, aromatic sponge cake flavored with fragrant orange flower water and fresh citrus zest. This traditional recipe relies on whipped eggs for aeration, creating a light, airy texture without the need for baking powder. The result is a sophisticated, golden dessert that pairs beautifully with afternoon tea.
Golden Cake
A rich, tender cake made with a generous amount of egg yolks, butter, and a delicate hint of orange extract, resulting in a golden crumb. This recipe is perfect for individual servings like cupcakes or a small, elegant cake.
Custard
A classic Parsi-style baked custard infused with the aromatic warmth of cinnamon, caraway seeds, and fresh lemon zest. This rich dessert combines a smooth, egg-heavy base with traditional spices for a texture that is silky yet firm, creating a comforting balance of sweetness and citrus notes. Best served chilled or warm in individual cups, it offers a sophisticated twist on a simple pantry staple.
Rich Plum Cake (Parsi Style)
This historical 'Rich Plum Cake' is a monumental Parsi celebration dessert, calling for twenty-five eggs and two pounds of butter to create an incredibly dense and moist crumb. The batter is infused with a complex blend of caraway, cardamom, nutmeg, and mace, then studded with generous amounts of almonds, pistachios, currants, and candied orange peel. Traditionally prepared with a labor-intensive creaming method, this recipe yields a large, luxurious fruitcake perfect for weddings or grand festivities.
Instructions
- 1Preheat oven to 375°F (190°C). Grease tart tins or muffin cups generously with butter. Roll out the puff pastry and cut into circles to fit the molds. Line the molds with the pastry, trimming the edges neatly to prepare the shells.
- 2Separate the eggs. In a large bowl, beat the egg yolks thoroughly with a fork. In a separate clean bowl, beat the egg whites until they form stiff peaks (stiff froth). Gently fold the beaten yolks and whites together.
- 3Into the egg mixture, add the softened butter, powdered sugar, heavy cream, orange juice, cardamom-nutmeg spice mix, chopped orange peel, and cake crumbs one by one. Mix thoroughly until all ingredients are combined into a uniform consistency ('ek ras').
- 4Spoon the filling into the prepared puff pastry shells. Bake in the preheated moderate oven (375°F/190°C) for 20-25 minutes, or until the pastry is puffed and golden and the filling is set. These cakes are very delicious served warm or at room temperature.
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